Saturday, March 7, 2009


It's a dark and feisty nest of foodie love set against a shining city. It's the best steak in town but the side of cornbread is, perhaps, even better. It's a no frills carnivore's paradise and a Boston institution. It's Durgin Park.

The Durgin Park Signage

When the server asks us if there will be anything else upon finishing a great meal I will often say, yes, I'd like that recipe. Half the time I get strange looks (the newbies) and the other half I get a resounding yes. Occasionally, I get invited back to the kitchen, complete with the logo T shirt or an apron as a gift. So, here is the recipe for Durgin Park's cornbread. It's not the heavy, mealy stuff you usually get at restaurants. It's a lighter, more cake like version. This is the original recipe as served at this Boston institution since long before any of us were born

Inside Durgin Park.

Durgin Park's Corn Bread

3/4 cup sugar
2 eggs, beaten
2 cups flour
1 cup yellow cornmeal (regular, not coarse grind)
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon melted butter
1 1/2 cup milk

Preheat oven to 375.
Mix the sugar with the eggs. Shift the flour, cornmeal, baking powder and salt together. Stir in the egg mixture. Beat quickly by hand (do not use an electric mixer unless you want an even more cake like texture).

Bake in a 11x13 inch buttered pan for 35-40 minutes. Makes 21 squares.

For blueberry cake, add one cup of blueberries before turning the batter out into the pan.

For tea bread, substitute one cup of flour for the cornmeal.

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